Indulge yourself with theses delicious gluten free pancake recipes for Shrove Tuesday. From buckwheat to coconut flour, there’s a recipe to help everyone celebrate

words Clara Van Duivenbode

Gluten Free Pancake Recipes

Pancakes are seen as an indulgent breakfast, lunch and dinner all over the world. Here at Absolutely, we’ve compiled a list of some of the best gluten free pancake recipes to feast on this Shrove Tuesday.

Buckwheat Pancakes

gluten free pancake recipes

Serves 4

Ingredients 

  • 2 eggs
  • 250 mL skim milk
  • 1 teaspoon of vanilla extract
  • 200g buckwheat flour
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • Spray oil

Method

First, pre-heat your oven to 100 degrees celcius to store your pancakes before serving.

Next, whisk your wet ingredients (eggs, milk and vanilla) together in a medium bowl. In a separate mixing bowl, sieve the flour and add in the baking powder and cinnamon. Slowly add the wet ingredients from the mixing bowl to the dry ingredients and whisk. Add a pinch of salt and leave the batter to rest for one hour.

Heat a fry pan over a medium heat. Once the pan is hot, spray some oil in the centre of the pan to prevent batter from sticking. Pour a large spoonful of batter into the pan to make a pancake. Once the pancake has a golden bottom, flip the pancake over. Repeat this technique with the remaining batter.

Place the pancakes in the oven to keep warm. Line each with a separate piece of baking paper to prevent them sticking together.

Serve the pancakes with your choice of topping: strawberries, maple syrup or ice cream.

recipe from olivemagazine.com

Rice Flour Banana Pancakes

gluten free pancake recipes

Makes 10-12 small pancakes

Ingredients 

  • 1 ½ cups of brown rice flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  • ¾ cup of almond milk
  • 2 eggs
  • 1 tablespoon coconut oil or oil of choice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup or agave nectar
  • 2 ripe bananas mashed

Method 

Firstly, in a mixing bowl, mash the bananas with a fork until mostly smooth. Add the eggs, milk, oil and agave and mix until well combined. 

In a separate bowl, combine the flour, salt, baking powder, cinnamon and cardamom. Incorporate the flour mixture into the banana/egg mixture and stir just until combined.

Next, heat a frypan over a medium heat and add a dollup of butter or some oil to prepare the pan for batter. 

Form small pancakes on the skillet (about 2 – 3 tablespoons each) and allow them to cook for a couple of minutes. Once the sides begin to set, flip them over to the other side (be gentle, as these pancakes are more fragile than your average pancake) and cook for a further 3 to 5 minutes until cooked through. 

recipe from theroastedroot.net 

Butternut Squash Pancakes

Ingredients 

  • 1 cup of rolled oats
  • ½ teaspoon of baking soda
  • 1 ½ cups of cubed warn butternut squash (steamed until tender)
  • 2 flax eggs (mix 2 tablespoons of ground flax/chia and 4 tablespoons of water and then refrigerate for 5 – 10 minutes)
  • ½ cup of almond milk
  • 1 – 2 tablespoons of coconut flour
  • 2 tablespoons of maple syrup or honey
  • Cinnamon, salt and pumpkin pie spice to taste

Method 

Blend all ingredients together in a blender until smooth and combined. Allow to sit and thicken for up to ten minutes.

Warm up a frypan over a medium heat and add some coconut oil. Pour a 1/4 cup of batter into the pan and watch the pancake cook. Once golden on one side, flip and cook the other side. Repeat with the remaining batter.

Serve pancakes with your favourite toppings.

recipe from thegranoladiaries.com

Almond Flour Pancakes   

gluten free pancake recipes

Makes 9 pancakes

Ingredients 

  • 1 ¾ cups Bob’s Red Mill Almond Meal/Flour
  • 1 teaspoon baking powder
  • 2 tablespoons tapioca flour (optional – helps to bind the pancakes resulting in a lighter, fluffier pancake)
  • ¼ teaspoon salt
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • ¾ cup of almond milk

Method

In a mixing bowl, lightly whisk the eggs. Next, mix in the almond milk and vanilla extract until well combined. Add the almond flour, salt and baking powder and mix until smooth.

Heat a large skillet over a medium to hot heat and lightly coat the pan in an oil or butter of your choice.

Pour ¼ cup of batter into the skillet. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top (about 3 to 4 minutes). Next, carefully flip the pancakes and cook for an additional 45 seconds to 1 minute. Repeat this process with the remaining batter.

Serve pancakes with toppings of your choice.

recipe from theroastedroot.net

Coconut Flour Pancakes

gluten free pancake recipes

Makes 8 pancakes

Ingredients 

  • 4 eggs
  • ¼ cup of milk
  • 3 tablespoons of coconut oil (liquid state – heat over low heat on a fry pan to achieve this state)
  • ¼ cup coconut flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt

Method 

In a large bowl, whisk eggs, milk and oil until well combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well combined. Next, add the dry ingredients to the wet ingredients and stir with a fork until well combined. 

Heat a large skillet over a medium heat and lightly grease with oil or butter. Drop a ladleful of batter (roughly a ¼ cup each) into the skillet. Cook for 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on the other side for 1 to 2 minutes until cooked through.

Serve warm with your favourite toppings.

recipe from girlversusdough.com

Banana Pancakes with Chickpea Flour

gluten free pancake recipes

Serves 2

Ingredients 

  • 1 cup of water or coconut milk
  • 1 egg
  • 1 banana
  • 1 cup chickpea flour
  • 1 tablespoon of baking powder
  • 2 tablespoons of arrowroot starch
  • 1 teaspoon of cinnamon
  • Ghee or coconut oil for frying

Method 

Place all ingredients into a high speed blender or food processor and mix until smooth.

Heat your skillet over a medium heat and lightly coat with a tablespoon of coconut oil or ghee. Pour ¼ cup or ½ cup (depending on your desired size) and allow the pancakes to cook until you see bubbles throughout the pancake and then flip. Once flipped, cook for an additional 2 – 3 minutes on the other side. 

Serve warm with your favourite toppings.

recipe from meghantelpner.com

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